Coco-Mamie Cake
Source of Recipe
Internet
List of Ingredients
Crust:
9 tablespoons unsalted butter, at room temperature
1 cup all-purpose flour
1/2 cup confectioners' (powdered) sugar
1/2 teaspoon salt
1 large egg, lightly beaten
Filling:
1/2 small pineapple, cut into tiny dice (about 2 cups)
3-1/2 tablespoons unsalted butter, softened
1/2 cup sugar
1-1/2 cups finely shredded unsweetened coconut (see note)
1 large egg, lightly beaten
To prepare crust: Put butter, flour, sugar and salt in bowl of a food processor and process until ingredients are well blended. Scrape down sides of bowl and add egg. Process just until egg is completely incorporated; you will have a very soft, creamy dough. Remove dough, flatten it out into a disk shape, wrap in plastic film and freeze for 1 hour.
Butter an 8-inch-round fluted metal tart pan, 1-1/4 inches high, with a removeable bottom and place on a baking sheet. On a lightly floured work surface, roll dough into a circle about 1/8-inch thick. Fit dough into pan and trim off excess so dough is level with top of pan.
To prepare filling: Spread pineapple evenly along bottom of crust and return crust to freezer for about 1 hour. At end of that time, preheat oven to 350 F.
Blend together butter and sugar, working with a rubber spatula. Stir in coconut, and when it is well blended, incorporate egg. Still using spatula, spread filling evenly over frozen pineapple, pressing down lightly on fruit to get filling into crevices. Spread filling all the way to edge of crust. Slide cake into oven and bake for 50 to 55 minutes, or until crust is baked through and filling is golden brown and firmly set on top. Transfer cake to a rack and let cool.
Yields 6 to 8 servings.
Note: Unsweetened shredded coconut can be found in the baking aisles of some supermarkets and at many health food stores.
Recipe
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